This baked spaghetti is my default the-labor-intensive-meal-I-had-planned-is-so-not-happening-tonight meal. It can be thrown together in just a few minutes more than the time it takes to cook the pasta, and it’s made with ingredients we almost always have on hand.
Don’t let the recipe’s simplicity fool you, though. This spaghetti is cheesy and gooey and saucy and just about everything you could want in a pasta dish. Plus, the way it bakes with the cheese and the sauce holding everything together makes it much easier to eat than a traditional spaghetti.
I love that this recipe is completely adaptable. You can use any type of noodles and cheese you have on hand, and you can totally toss in a handful of your favorite fresh or frozen veggies. Even my picky eater husband devours this dish and asks formore can you want?
1 lb. whole grain spaghetti
1 1/2 c. spaghetti sauce
2 c. cheese, divided (I usually use half cheddar and half mozzarella)
1 tsp oregano
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp parsley flakes
1/4 tsp salt
pinch of red pepper flakes (optional)